Cut a quarter of a pound of lean bacon in dice; put it into a stewpan
with a good bunch of green onions, ditto of parsley, a small piece of
mint, a quarter of a pound of butter, and three quarts of very fresh
peas, pour some cold water over, wash the peas well--in mixing the
butter with them pour off all the water; place them over a brisk fire
until they are quite tender, then pound them in a mortar, put back into
the stewpan, add three tablespoonfuls of flour; (mix it well), and about
four quarts of good broth; stir it until boiling, skim well; season with
a teaspoonful of salt, three ditto of sugar, and a little white pepper,
pass it through a tammie and boil again; when you serve it have ready
some croutons (small dice of fried bread), put them in the tureen. Do
not serve it too thick.